4 navel oranges 1/4 sm red onion,thinly sliced juice of 1/2 lemon 1/4 tsp gr. cinnamon sea salt fr. gr. pepper 1 tbsp extra virgin olive oil 1/2 olives halved and pitted 1 tbsp chpd fr.flat-leaf parsley serves 4 USING A SHARP KNIFE, CUT A SLICE OFF BOTH ENDS OF EACH ORANGE TO REVEAL THE FLESH. Place the orange upright on the cutting board and using the knife, cut downward to remove the peel and pith, following the contour of the fruit. Cut each orange crosswise into slices ½ inch thick. Pour any orange juice from the cutting board into a small bowl. Arrange the orange slices on a serving platter, overlapping them slight to cover the plate nicely. Separate the scatter the onion slices over the top. To make the dressing add the lemon juice, cinnamon, salt and pepper to the reserved orange juice. Whisk until blended. Whisk in the olive oil. Scatter the olives over the oranges and drizzle with the dressing. Let sit at cool room temperature for 10 15 minutes to blend the flavors. Sprinkle with parsley and serve at once.